1. Give 3 advantages of using synthetic colors compared to natural colors.
a) Sources are almost available all the year
b) More able to withstand rigorous processing systems, high temperatures and extreme pHs
c) More economical
d) Less likely to affect the finish-product flavor
2. Anthocyanins are a group of chemical compounds that give red, blue and purple colors to foods. Give 5 sources of anthocyanins.
a) Blueberries
b) Black carrot
c) Grapes
d) Purple sweet potato
e) Red cabbage
From the article "Naturally Colorful"
Q & A section:
1. Give 3 advantages of using synthetic colors compared to natural colors.
a) Sources are almost available all the year
b) More able to withstand rigorous processing systems, high temperatures and extreme pHs
c) More economical
d) Less likely to affect the finish-product flavor
2. Anthocyanins are a group of chemical compounds that give red, blue and purple colors to foods. Give 5 sources of anthocyanins.
a) Blueberries
b) Black carrot
c) Grapes
d) Purple sweet potato
e) Red cabbage